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Gather the family around the breakfast table with this yummy breakfast pull-apart bread! You’ll never believe how easy this is to make!
Save a bit of that store-bought or home-made fruit pie. You’ll need it to make this bread! Yes, I said fruit pie. It’s the secret ingredient that makes this bread delectable!
The history of this bread goes back to the days I baked commercially after my late husband’s heart surgery (since I couldn’t leave him to travel for my real profession). We were throwing away too many pies because they were outdated and we couldn’t make less–the company had quotas you had to bake each day.
I like to experiment so I tried chopping up the pie and adding it to chopped up white bread dough, adding streusel crumbs, baking and glazing. This tasted delicious and it sold. And more importantly, we used pies we’d have ended up chucking out.
The bread is constructed so that you can just pull it apart. And that’s the best way to enjoy this anyway.
If you want it warm, don’t bother to glaze. Just put it out hot and let everyone enjoy. This is one I happen to prefer fully cooled, but tastes differ. You can also use more pie–up to 1/2 of a 8-inch pie. For my taste, 1/4 of a pie is the right balance. Then it’s not too sweet.
As the bread cools, sections of it will sink–but that is the way it’s supposed to be, so no worries!
Frozen white bread dough is very handy to have on hand. So handy that I recommend keeping a couple of loaves in your freezer at all times. Need rolls? Just defrost it and cut the “loaf” into 12 sections and shape for dinner rolls and 6 sections for sandwich rolls. I’ve even taken to substituting it for sweet roll dough for cinnamon rolls and my Orange Breakfast Rolls.
Breakfast Pull-Apart Bread
- 1 loaf frozen white bread dough
- 1/4 of a 8-inch fruit pie
- 1 tbsp butter melted
- 2 tbsp brown sugar
- 1/3 cup approximate flour (see NOTES)
- 1 cup confectioner’s sugar
- 1-2 tbsp cream or milk
- Spray a sheet of plastic wrap with non-stick spray and wrap frozen bread dough up in it. Defrost in refrigerator overnight.
- Grease a 9x5x3 loaf pan.
- Chop up defrosted dough into 1-inch pieces. Chop up pie into small pieces.
- Make crumbs by mixing together all ingredients.
- Mix dough bits together with pie bits. Place in prepared pan. Top with the crumbs.
- Cover with greased plastic wrap and rise in a warm, draft-free area 1 1/2-2 hours (since the dough is cold, it takes longer to rise) or until double in bulk.
- Preheat oven to 350 degrees F.
- Bake loaf for 25-30 minutes, until top is golden brown and internal temperature registers 190 degrees F on an instant-read thermometer.
- Cool loaf completely in pan.
- Mix glaze ingredients and drizzle over loaf.
Thank you Judith and have a great weekend
Judith Hanneman says
You too Liz!